Meet Enrico Liberato, the fun-loving, dough-slinging pizzaiolo at Fuoco di Napoli, your new
hideaway for piping-hot Caprese pies and BYO bottle popping, now open in Buckhead.

This is one of those don’t-overthink-it places. You’re showing up for pizza. The kind that guys with
names like Enrico Liberato make (he’s an Antico alum)—thin, doughy, perfect amount of char.

Grab some friends and a few bottles of red, and stop in before you go out into the world and do whatever it
is you do at night. You’ll notice a few things. Just a few, though. Like a floor, a ceiling, some heavily
lacquered wooden tables and an open
kitchen with a huge wood-burning oven.

Order at the counter, take one of those number-on-a-stick things to your table (go for the semiprivate
communal one back and to the left) and crack your first bottle. You’ll hear loud music. Maybe some
singing. That’s just Enrico firing himself up before he starts churning out your Pizza del Re
with San Marzano tomatoes, bufala mozzarella, ham and artichokes.